Category Archives: Recipes

Thanksgiving Recipes

 

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Wanted to take a moment and makes sure you could find any of our Thanksgiving recipes easily. This link to the Thanksgiving Files should get you there, but you can also search on a specific ingredient or dish to find a recipe.

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The box is at the bottom of this page and it will take you wherever you want to go.

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JeffreyW has even made a Turducken:

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All photos are from the JeffreyW files. :-)

Have a safe and happy Thanksgiving! – TaMara

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Parmesan Potato Soup with Bacon

DSC_9465 (1600x1060)This turned out pretty well.  The bacon made that a foregone conclusion but the Parmesan was an experiment gone good.  I simmered potato pieces in chicken broth until they were soft and then pureed everything in the pot with an immersion blender.  The bacon crisped up in a separate pan and was added after the blender did its job – save a little for garnishing at the table.  There’s some milk in there to thin it, lots of grated Parmesan and some cheddar I had leftover from burritos.  Seasonings include dried thyme, oregano, fresh ground black pepper and salt.  I used the same microplane grater I grated the Parm with on a little bit of carrot that you can see in the photo if you look hard.DSC_9462 (1600x1060)Since I am  lunatic I took the chance to add a little color to the plate with a healthy slug of my hot sauce.  It was good but I wouldn’t let the lack of it dissuade me from demolishing a future bowl of this soup.

Friday Recipe Exchange: Preparing for Thanksgiving

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Cornbread Stuffing Photo by JeffreyW

Bixby and I are hitting the road for the holiday, as long as the weather stays nice. I’m planning on arriving early so I can help with prep, because I like love to cook. Bixby is growing fast and you can see his latest photo here, along with a quick update. I hope he does as well in the car as he did last trip.

Thanksgiving is my favorite holiday, next to 4th of July. Food, family, friends…and leftovers. I compiled some favorite recipes for tonight’s recipe exchange.

JefferyW makes Cornbread Stuffing,  part 1 here and part 2 here.

Roasted Butternut Apple Soup makes a great starter, recipe here.

I think I’m going to volunteer for mashed potato duty this year so I can make these again, a lost recipe found, Hearty Garlic Mashed Potatoes, link here. I made them years ago and then completely forgot about the recipe.

And this recipe is the reason I think I get invited to many holiday gatherings, my Cranberry Upside Down Cake, click here.

Since my brother is cooking again this year, we’ll probably have deep fried turkey, which is ok by me, as long as I’m not cooking it. I have a real fear of deep frying anything, which is why all the deep fried recipes on the blog are from JeffreyW. I will still cook a turkey, though, because, leftovers. This year I’m going to try the braising method from America’s Test Kitchen’s Braised Turkey technique, link here, minus the brining.

Not sure how you want to cook your turkey this year? I’ve listed some ideas from people smarter than I am: turkey four different ways, here.

What’s on the menu for your Thanksgiving this year? Do you have a must-have recipe for your holiday dinner?

I’m not a fan of traditional candied sweet potatoes, so tonight’s featured recipes are some non-traditional styles of recipes for sweet potatoes.

Cajun Sweet Potatoes

  • 4 large sweet potatoes, peeled and cubed
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1/4 cup butter,  melted
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 2 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

Covered casserole dish, well-greased

Steamer and saucepan

In saucepan, add water, steamer and sweet potatoes. Steam until you can easily stick a fork in them. They don’t need to be completely soft. About 10-15 minutes. Add sweet potatoes to casserole dish. Combine oil, butter and spices. Pour evenly over potatoes. Cover and bake at 375 degrees for 25-30 minutes until potatoes are soft. You can adjust cooking time if you prefer your firmer or softer potatoes.

Sweet Potatoes w/Apples

  • 2 large sweet potatoes, peeled & cubed
  • ¼ cup water
  • 2 apples, cored & sliced
  • 8 oz can sliced pineapple (including liquid)
  • 2 tsp butter
  • ½ cup orange juice
  • ½ tsp cinnamon
  • ¼ tsp salt

2 qt casserole dish, greased

Add ingredients to casserole dish. Stir gently and bake at 375 degrees for 40-50 minutes, uncovered, until apples and potatoes are very soft. Cover if it begins to brown too much

That’s it for this week. No recipe exchange next week I hope you have a safe and happy Thanksgiving.   – TaMara

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Thanksgiving Files: Hearty Garlic Mashed Potatoes

I was looking through the archives trying to decide which recipes to repeat and this one caught my eye, mostly because I had totally forgotten this cooking method. So reposting as an idea for your holiday dinner. For all the Thanksgiving recipes, click on this link: Thanksgiving Files.

I’m never going to turn away mashed potatoes.  Ever.  But I do have a favorite style – unpeeled and hand mashed potatoes.  I love creamy ones too, but with a good gravy, the hearty ones really hold up.

A while I ago I wrote about a mistake I made cooking potatoes and how I used a recipe I remembered from a few weeks before to save them.  Well, I decided to try it for real this time.  I could not track down the recipe, but did the best I could with what I remembered.  I must have remembered pretty well.  They turned out great.

This recipe uses unpeeled potatoes, but you can peel them and whip them for creamy mashed potatoes suitable for the fanciest Thanksgiving table.  And don’t be startled, but you don’t boil the potatoes either, you cook them in cream and butter. Yummy.

Hearty Garlic Mashed Potatoes

  • 1/4 cup half & half
  • 1/4 cup water or broth
  • 3 tbsp to 1/4 cup of butter
  • 4-6 small garlic gloves, peeled and minced
  • 6 to 8 medium potatoes (russet or yukon gold work best)

4-qt saucepan

Add half & half, water, butter and garlic cloves to the pan and turn heat to low and let butter melt and liquid heat.  Meanwhile, scrub potatoes well and cut small (not diced, but smaller than 1-inch cubes).  Add to liquid and turn heat to high.  Stir constantly until liquid begins to boil, turn heat down to medium-low, cover and let cook until potatoes are fork tender, about 20-30 minutes.  Keep an eye on them and turn the heat lower if it looks like they might stick – if you feel like you need more liquid, add half & half.  There is so much water in the potatoes, this technique works really well.  And the potatoes are extremely creamy because you haven’t soaked them in water.  When they are tender, turn off heat and mash to desired constancy.

Originally posted November 2011

Shrimp Creole

DSC_9457I needed a good place to give my homemade hot sauce a good test.  Flying colors, man!  Flying colors!

Recipe from NOLA Cuisine.  Give his place a look, y’all.

Tidbits

DSC01045 (1600x1200)This pretty girl has been at the shelter for a while now.  She was a surrender – the owner became unable to care for her due to infirmity.  Mrs J hoped to promote her adoption prospects by placing her prominently in the shelter’s Facebook page but no luck so far despite going home with a prospect for a visit, and some inquiries.  DSC_9454 (1600x1060)The last batch of cayennes I picked went into my fermenting jar, the same rig that works so well for counter top sauerkraut.  It’s pretty easy to make your own hot sauces and you can tailor the recipe to your own tastes by using different peppers or liquids.  Not that I have any great expertise since this is my first batch.  I forget exactly which recipe I used but this one seems very close to it. The ratio of salt to peppers is the same, I used a white wine to cover them in the jar.  Cayennes aren’t the hottest peppers out there but they do have some heat.  I don’t remember now how long these spent in the jar but going on two months seems close.  I didn’t use any whey or starter to hurry the fermenting.DSC00977 - Copy (1600x1200)This is Jack, a bashful sort.  He has since been adopted.DSC_9433 (1600x1060)It’s been a long time since we’ve had pork chops for dinner.  These simmered in mushroom cream for a good hour.  The potatoes were mashed with garlic and sour cream, the broccoli were steamed and treated to a lemon butter sauce made with white wine and thickened a little with cornstarch to help it cling to the veggies.DSC00982 (1600x1200)This is Toby, a terrier mix.  Mrs J thinks he’s gone on to a new home.DSC_9442 (1600x1060)I’ll close this out with a stir fry, this one is chicken and various veggies in a brown sauce with a batch of fried rice.  “Brown sauce” is a generic term and there are tons of recipes out there.  I generally use a little of this and a little of that in mine – IIRC this one has soy sauce, black vinegar, Chinese cooking wine, chicken broth, sesame oil, Hoisin sauce, garlic chili paste, cornstarch, and a dash of Maggi branded seasoning sauce.  The chicken marinated for an hour in similarly seasoned marinade – heavier on the cornstarch.

Thanksgiving Files: Cranberry Upside-Down Cake

In preparation for next week, I thought I would highlight a few of my favorite Thanksgiving ideas. Also, to see all of them, click on this link: Thanksgiving Files.

This is by far the most requested dessert I make.  This time of year every dinner I attend, this is what I am asked to bring. I’ll be making two tonight to take to various get-togethers  this week.  Easy, easy, easy and foolproof, but always a beautiful presentation.  If you’re looking to wow, try this one.  From 2009:

Cranberries are on sale!  Buy them now, because I’ve got some great cranberry recipes coming up.  I’m starting with this one, because if you’re going to be a guest at someone else’s Thanksgiving dinner, this is the dish to take.  It’s pretty to look at and it’s both sweet and tangy, perfect after a big dinner.  You’ll wow everyone with it and it’s foolproof to make.

Cranberry Upside Down Cake

  • ½ cup butter
  • 1 cup sugar
  • 2 cups cranberries, chopped*
  • ½ cup walnuts, finely chopped
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp orange zest (rind)
  • 1 ¼ cups flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup milk

Topping

  • ½ cup powdered sugar
  • 1-1/2 tbsp orange juice (more as needed)
  • 2 tsp butter, softened

8×8 glass baking dish & mixing bowl

Preheat oven to 350°

Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.

Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.

* if you don’t have a food processor, you can leave cranberries whole.

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Sammich Pr0n – French Dip Roast Beef

DSC_9443 (1600x1060)I spent the morning slicing and vacuum sealing a ham, a beef roast, and a corned beef.  I kept out enough of the sliced roast beef to make a couple of these.  They are the next thing to an Italian beef, lacking only the particular seasonings.  I’m calling it a roast beef although it was slow cooked in a big crockpot.  I added beef broth, red wine, lots of garlic, sliced onions, and bay leaves.  If I had added basil and oregano, and maybe rosemary I would consider it full on Italian beef.  It was cooked to 150 internal temperature, not quite well done but pretty close.  It spent a day in the fridge before slicing.

Thursday Recipe Exchange: Spicy Pumpkin Cookies with Crumble Topping

Finally got down to some cooking. I started the week out with Pumpkin Squares (recipe here), a real favorite with everyone, so a big pan goes pretty quickly. Then it was on to a good spicy pumpkin cookie, the featured recipe tonight. The photo shows both a crumble topping and a cream cheese frosting, but since I really preferred the crumble topping, that’s what I included in the recipe. These freeze well, so they can travel to Thanksgiving dinner with family.

I really wanted to make a Pumpkin Bundt Cake this year, so I went searching for recipes and adapted one to use buttermilk, click here, which I thought created a very moist, flavorful cake.

And finally, Pumpkin Cream Pie with a brown sugar whipped cream topping, which I am really enjoying at Thanksgiving instead of the traditional custard pumpkin pie. Pictures and recipe here. I’ll probably make it again this year.

For the pet lovers, Bixby update is here. He’s five months old this week and a wild thing. And as I was writing this, JeffreyW put up some adorable photos of shelter puppies in sweaters, click here. Please keep your squeals to a minimum.

Now it’s your turn. Are you a fan of pumpkin? I know it can be one of those ingredients that inspires a very strong response, either positive or negative. What’s your favorite pumpkin recipe or product this time of year? If not pumpkin, what treat really puts you in a fall mood?

Tonight’s recipe:

Spicy Pumpkin Cookies with Crumble Topping

Cookies

  • 1 stick (1/2 cup) butter
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 1/2 tsp vanilla extract
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin spice

Cream together butter and sugar; add egg, pumpkin, and vanilla, mixing well. Sift together dry ingredients and slowly mix into pumpkin mixture and mix until well combined. Refrigerate for 15 minutes, then drop by spoonful on a baking sheet. Top with crumble topping, pressing gently into the dough. Refrigerate remaining dough until ready to bake.

Bake for 12-13 minutes at 375 degrees. Makes 2 dozen

Topping

  • 1/2 cup rolled oats (not quick)
  • 1/2 cup flour
  • 1/4 cup melted butter
  • 1/4 tsp cinnamon

Mix together until crumbly

That’s it for this week. Stay warm – TaMara

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Tidbits

DSC_4986 (1600x1060)Homer has been an outside kitty lately because of his ongoing battle with Toby.  He does come in everyday to spend time but gets ousted if he acts up.  I think he may be mellowing a bit – the cuddle on the sofa with Bitsy was rare enough that I thought a photo was warranted.DSC_9402 (1600x1060)I picked all the remaining jalapenos so Mrs J could take the pot away and dump the old potting soil.  I sliced and froze these.DSC_9390 (1600x1060)A couple of tacos with guac and sour cream and a few of the last peppers.  I think these were ground beef cooked in a mole made from dried ancho peppers.  More of that sauce is on top, covering the lettuce, tomatoes, and cheddar.DSC01113 (1600x1200)Here are those pups from the other day that were smiling for the camera.  Mrs J says they are terrier poodle crosses.DSC01086 (1600x1200)They are really rocking their little doggie sweaters.DSC01106 (1600x1200)I think she said they were eight weeks old and would be released for adoption pretty soon.  I bet they go fast.DSC_9429 (1600x1060)Here’s a sammich I made the other day.  I had a chunk of hot coppa in the freezer that I thawed and sliced thin.  It also has traditional ham, a slice of roast pork, provolone, and various veggies in a vinaigrette made with dijon and balsamic vinegar.DSC_9416 (1600x1060)This looks like spaghetti and meatballs but the meat is just sliced link Italian sausage.  The sauce was from this year’s tomatoes and has a lot of Parmesan in it.  Good stuff.DSC_9431 (1600x1060)It’s been ages since I made bread in my machine.  This loaf really puffed up when it baked, I thought it might raise the lid before it quit growing.  The soup is a basic chicken noodle made with wide egg noodles and various veggies.  I always add too many noodles to the pot.

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